Chicken Sandwich with Mozzarella and Roasted Red Pepper

This is one of my favorite sandwiches at the pub that hubby and I go to for date night each week.  Mine is like theirs, except on steroids!  

You can use jarred commercial red peppers but I recommend taking the time to make these roasted red peppers with garlic that I made!  They make quite a difference! 

Chicken Sandwich with Mozzarella and Roasted Red Pepper 


1/4 Cup Olive Oil
4 Skinless, Boneless Chicken Breast Halves
1 Cup Italian Bread Crumbs
1 Egg, Beaten
4 Kaiser Rolls
4 Tablespoons Balsamic Vinegar
4 1/2" Thick Slices Fresh Mozzarella Cheese
1 Cup Roasted Red Sweet Peppers 


Thinly slice the chicken breasts into cutlets, you should get about 3 to a breast.  Dip each cutlet in egg and then dredge in breadcrumbs to coat. Bake in a preheated 350 degree oven for 20 minutes.

Slice the rolls in half.  Dip the bottom half of the roll into a plate with balsamic vinegar poured into it.

Place two of the cutlets on the bottom half of roll.  



Top that with a slice of mozzarella and 1/4 cup of roasted peppers. 

Cover with top of roll and serve.

Makes four sandwiches.

Strawberry Short Cheese Cake

This is a recipe of my own invention.  What's not to like?  Fresh strawberries in their own syrup, cheesecake filling,  fluffy biscuit and whipped cream.  

Strawberry Short Cheese Cake


1 Pound fresh strawberries
1/4 cup raw sugar
2 cups whipped heavy cream
8 Oz. Cream Cheese, Softened  
3-4 Tbsp Powdered Sugar  
1 Tsp Vanilla Extract
1 Recipe Biscuits

Wash the strawberries in cold water and cut the top off of the strawberry.   Slice the strawberries and toss them with the sugar. Set aside.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy.  Set aside.


















Split a cooled biscuit and smear 1/2 of the biscuit with a spoonful of cheese cake filling.  Top with a spoonful of strawberries.

Place the other half of the biscuit on top of the strawberries. Smear with a spoonful of cheese cake filling.  Top with a spoonful of strawberries, drizzle with a little strawberry syrup and cover with the whipped cream.

Cheese Fondue

This is one of the things I do for New Year's Eve.  Fondue is really easy and fun for everyone.  And . . . who doesn't like cheese!

Cheese Fondue


1/2 Pound Imported Jarlsburg Cheese, Shredded
1/2 Pound Gruyere Cheese, Shredded
2 Tablespoons Cornstarch
1 Garlic Clove, Peeled
1 Cup Dry White Wine
1 Tablespoon Lemon Juice
1 Tablespoon Cherry Brandy, Such As Kirsch
1/2 Teaspoon Dry Mustard
Pinch Nutmeg


In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Roasted Red Peppers with Garlic

These roasted peppers are better than any I've had.  They're super flavorful and mouthwatering good!

Roasted Red Peppers with Garlic

6 Large Red Bell Peppers

1/4 Cup Olive Oil

6 Large Garlic Cloves, Thinly Sliced Crosswise

1/4 Cup Sherry Wine Vinegar

2 Tablespoons Extra-Virgin Olive Oil

Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, rotating every 10 minutes, about 30 minutes.

Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. 




Peel and seed peppers over bowl. Cut each pepper lengthwise into 6 strips. 

Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. 

Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. 

Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes.

Keep at room temperature if serving within a few hours.  Otherwise transfer to a container and store in the refrigerator until ready to use.

Use in a salad, on a sandwich or alone as a side dish.

Cheddar Scalloped Potatoes

Cheddar Scalloped Potatoes


4-6 Medium Sized Russet Potatoes
1-2 Cloves, Garlic - Peeled And Minced
Salt And Fresh Pepper
A Pinch Of Nutmeg  
1 1/2 Cups, Half And Half 
1/4 Cup Butter - Cut Into Bits
6 Tbsp Flour
8 Ounces Cheddar Cheese, Cut Into Rough Slices

Preheat oven to 325 degrees.

Lightly butter a 9x12 baking dish and sprinkle minced garlic over the bottom.

Slice the potatoes 1/8" to 1/4" thick.  Place a layer in the baking dish.  I usually peel and slice as I go so I only use the potatoes I need.

















Sprinkle with salt, pepper, and a small amount of nutmeg. Top with 1/3 of butter & cheese, sprinkle with 2 Tbsp flour - distribute over surface as evenly as possible.

Continue layering as such.  You will have about 3 layers of potatoes. Drizzle over the half and half - it should barely cover the potatoes.

Place baking dish on a cookie sheet lined with foil to collect any spillage if potatoes boil over.

Bake in the middle of the preheated oven for about 1 1/2 hours, until potatoes are tender. Time will vary depending on thickness of potato slices.  Allow to stand for 5-10 minutes before serving.

Firewater Friday - Bacon and Eggs Cocktail

Bacon and eggs . . . it's not just for breakfast anymore.  And you don't necessarily have to chew it either.  

Don't worry, no one is going to force you to swallow fried eggs and crispy bacon without the benefit of using your choppers first.  Nor are they going to throw your breakfast in a blender and liquefy it into odd savory smoothy.

No, but you can drink your bacon in eggs . . . in a cocktail!  This recipe uses bacon infused bourbon (I infuse my own: Method 1, Method 2) and Advocaat which is a Brandy and Egg Liqueur (good in coffee, too).

Bacon and Eggs Cocktail

1 Part Bacon Infused Bourbon
1 Part Advocaat Liqueur

Pour bourbon and Advocaat into an ice filled cocktail shaker.  

Shake, shake, shake.  

Strain into a cocktail glass or serve over the rocks.

Garnish with a strip of bacon, if desired.